Five Tasty Vegetable Risotto Recipes
Although chicken and mushroom risotto is a staple at many Italian restaurants, it might surprise you to learn that risotto is typically a vegetarian dish! All risottos start with the same base ingredients: arborio rice, stock and butter or olive oil. What makes each recipe unique is the vegetable at its heart.
Try these simple and delicious vegetable risotto recipes for something a little different.
Mushroom Risotto - an all-round classic!
What you’ll need: 450g mushrooms, ½ onion, 70g butter, 400g rice, vegetable stock, grated parmesan and parsley.
What to do: Melt half the butter in a pan and add the chopped onions. Cook on a low heat until translucent. Add the sliced mushrooms and cook until softened. Add the rice and toast for one to two minutes. Slowly add the vegetable stock one ladle at a time until the rice is cooked through. Turn off the heat and stir through remaining butter, grated parmesan and chopped parsley. Season to taste.
Radicchio Risotto - a northern Italian Autumn staple!
What you’ll need: 200g radicchio, ½ onion, 70g butter, 400g rice, vegetable stock, grated parmesan.
What to do: Melt the butter in a pan and add the chopped onions. Cook on a low heat until translucent. Add the rice and toast for one minute. Add the chopped radicchio and mix well. Slowly add the vegetable stock one ladle at a time until the rice is cooked through. Stir through with grated parmesan. Season to taste.
Pumpkin Risotto - creamy comfort food!
What you’ll need: 600g pumpkin, ½ onion, 70g butter, 400g rice, grated parmesan
What to do: Add chopped onion to pan with half the butter and saute until softened. Add the peeled and chopped pumpkin and brown for a few minutes. Add some broth and simmer until the pumpkin is cooked (approximately 20 minutes). In another pan, melt the remaining butter, add the rice and toast for one minute. Pour the rice into the pan with the pumpkin. Add more stock slowly until the rice is fully cooked. Season to taste and sprinkle with grated parmesan.
Asparagus Risotto - an extra special treat!
What you’ll need: 500g asparagus, ½ onion, 70g butter, 400g rice, vegetable stock, grated parmesan.
What to do: Steam the asparagus for 10 minutes, then chop and place in a pan with the butter, onion and saute until softened. Add the rice and toast for a minute. Slowly add the vegetable stock one ladle at a time until the rice is cooked through. Season to taste.
Tomato Risotto - a year round favourite!
What you’ll need: 1-2 cups of chopped tomato, 3 tbs olive oil, 400g rice, vegetable stock, parsley
What to do: Place a dash of olive oil in a pan with a handful of chopped tomatoes and saute until softened. Add the rice and toast for one minute. Slowly add the vegetable stock one ladle at a time until the rice is cooked through. Stir through chopped parsley and sprinkle with grated parmesan. Season to taste.